Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-09-29
school ChiIdren's Luncheon.
DAINTY But WHOLESOME NoRsELs FOR THE LITTLE
ONES MIDDAY MEAL


Now that schools have opened SAYS the New
York Erenng San, it is timely TO cali attention 10
that most important meal which In the majority
OF households receives but slight consideration
the school chidrens luncheons. The old adage
reads that school is hungry place. AT noon
time healthy children are always famished. and
the midday meal with them should Invariably 10
hearty one.
Tue households where the luncheons 10 be nut
up Tor the scholars are considered the day before
ana nice preparations are made that these shall be
tempting aid delicious, are In the minority
III Il tue custom OF some parents To give their
children money 10 buy luncheons instead or tax
lug the pains TO plan and prepare lt. The money
Is generally expended FOR what the school child
can, soedieS-cfeam cakes. picked lines or cara
meia.
The noon meal carried TO school should I've one or
personal supervision by the housewife In the
Isl place. TN lunch box that can be daily s,lded
and aired should be provided, and not a basket
that soon becomes impregnated with food doors.
A luncheon caLnot be put In a pocket or satchei
without being spoiled, or frequently bronen into
cohgloineratioh anything but appetilng. When
the ciliid OPENS Its luncheon II II Ii a surprise OF
good things the fact oI Its Aving been reIneIa-
bcred and catered TO adds relish.
Sandwiches made or ham, tongue, salt an
highlyscasoned meats are not desirable for th,v
occasion thirst, which Is announcement during lie
school session. Chicken turkey, hard-bolled eggs.
or any Iresl, tender meat make uoothsoIne sand
WITCHES. EagilsA bread and butter sandwiches
spread Win cream cheese are well liked. Boston
OF other brown bread spread with lelly h dessert
more Wholesome than pastry.
The Layer IN The SANDWICH center Il more easily
eaten and can be more neatly Introduced II
chopped.
A delicious brown bread for sandwiches or to
serve wan oy sters Ii made follows: la a large
yellow powl scaid one quart OF yellow Indian
meal This Is done Dy covering the meal Win
boiing water SUFFICIENT to hnoislen IL thoroughly
anu then allowing IL 10 cool untll tepid. Mix Win
IL one cup Oh rye meal, one teaCupIul OF Yeast,
tAree-quarters OF cup VI mOiasses a little salt.
and enough tepid wafer 10 make "A thin paste
Star All together and turn Into battered bakin.,
kt.rA =. laf nd l,sr
place. Nhen the top begins 10 crack open place
Ia a moderate oven and bake four hours. This
should be twelve hours Old when cut Ior sand
wlcnes.
one OF the best luncheon relishes Is celery. It
Should be busted In salt and rolled la wax paper
after sprlnkling with water. IL Is very WHOLESOME
pen,able Tor putting up the luncheon. Sandwiches
PICKLES radishes ahd cake are perfectly protected
when covered with II. japanese paper napkins are
ServiceaDe and reeaOie for the school luncheon
for they take up but little room, and my b throw n,
away after using. These and the wax paper cost
but a thrilling sum II purchased In Quautity
The luncheon should be varied daily Meat bread
is a good substitute Tor sandwiches Make a fer.
ment or yeast and water and proceed as Tor ori-
nary bread Incorporate thoroughly two pounds
OF Hour and one OF clear beef, chopped very nne
and sprnkied with salt During the making and
baking process the meat disappears entirely. Tut
the nuurltlve principles remain In the LOAF.
A luncheon cake not too rich FOR health. but sur
ncently SO 10 be tempting, may DE with Ia II
pound OF butter, han pound VI sugar three-ou.ri-
erS pound or Hour. i've eggs and one Gill OF wine
and cinnalnon, nutmeg and extract OF rose Rake
In papercd shallow pans. THIS cake Is much i'm
proved by icing. luncheon ginger bread liked
by young lolks, Is made by using one ana a half
pounds or hour, pound butter, one pound ~
ino.dSses, QUARTER pound OF brown sugar three
eggs quarter OF pint OF milk, one ounce of
giager, half ounce or allspce and one ounce 81
Soda just before this Is done brush the top OF the
cake with the yolk OF an egg beaten into a half
cup OF mix, return 10 the oven and iinish baking
4 raised rdsin cake Is one OF the best for lunch-
con. Two pounds OF Hour, hall pound sugar llalf
fIf-r- ri lsss
wafer, one pound seeded ralslns. the lulre nd
grated rind OF one lemon, one gili OF yeast Set a
sponge with a portion or the flour, the yeast and
the water letting IL stand three hours Add the
other ingredients, melting the butter and beating
separately The yoiAs and whites of the eggs. BE-
fore making into dough with the flour let IL rise
again one hour. Then mould into pans and bake
slowly. When done ana co1l, SIT heavily over Tue
LOAF powdered sugar.